Vegan Tacos al Pastor

Place guajillo peppers in a saucepan cover with water and boil until softened about 10 minutes. Drain.

Combine lime juice 2 cloves garlic cumin and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender add guajillo peppers and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.

Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook covered until flavors combine about 10 minutes.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.

Roast tomatoes and peppers until charred 5 to 10 minutes. Cool tomatoes slightly. Peel.

Combine peeled tomatoes peppers 1 slice onion 1 clove garlic and salt in a blender; blend until smooth. Pour salsa into a small bowl.

Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa chopped onion and cilantro.